Simple is good. Specially true when it’s super hot out there and you don’t really feel like spending a whole day in the kitchen, but at the same time, your are craving something more than just a salad. That’s when I turn to this recipe.
This recipe is definitely a favorite one in my family and came on, there is nothing better than the taste of fresh tomatoes in the summer, that’s when they are at their best. Trust me when I tell you, this is much better than canned tomato sauce.
1 1/2 pound of ripe tomatoes
1 small yellow onion, finely chopped
4 tablespoons olive oil
3 garlic cloves, thinly sliced
fresh basil, sliced thinly
1 pound of spaghetti
salt and pepper to taste
6 asparagus, bottoms trimmed (optional)
Cook spaghetti according to package directions. Score a cross in the top of each tomato, plunge them into boiling water for about 20 seconds and then peel the skin away, it should come out easy, cut them in half.
In a pan, heat the olive oil, add the onions and cook, stirring occasionally for 3 minutes. Add the garlic and cook for another minute. Then add the tomatoes, salt and pepper to taste, lower the heat and cook slowly for 15 minutes. Break down the tomatoes with the help of a potato masher. If you are adding asparagus, add them at the last 5 minutes of cooking the sauce. Add the Parmesan cheese, basil and toss well.